STEP TWO:SOUPIn a large saucepan (large enough to hold the whole chicken), heat olive oil over medium to heat.Add onions celery and carrots and cook until onions are soft, about 5 minutes.(stir vegetables while cooking to prevent burning).Place whole chicken on top of vegetables.Add the 8 cups of water so as to completely cover chicken.Add lemongrass, galangal, cilentro, salt and pepper and bring liquid to a steady simmer.Reduce heat to medium-low and simmer for 1 hour & 30 minutes.Occasionally skim any oil or scum from surface.Drain soup reserving the stock and the chicken (discard all other solids).Allow chichen to cool slightly (about 5 minutes)Cut into medium-sized pieces.

STEP THREE:SERVINGPlace noodles into individual serving bowls.Ladle reserved stock into each bowl and place chicken on top.Sprinkle with chives and crispy-fried onions and serve immediately, accompanied by small bowls of Hakubaku chilli soy sauce, one for each diner (to add if desired).

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